Da Shan Jin Jun Mei red tea (black) is one of the most precious products of Chinese craftsmanship thanks to the great care used to process this tea without the use of machinery during the production cycle. This tea is produced in Fujian, near the famous mountainous area of Wuyi, from tea trees that are very similar in variety to those used to produce Lapsang red teas. Jin Jun Mei is generally harvested very early compared to other red teas in the area to keep the flavors highly concentrated in the leaves. In addition, to obtain an even more prized harvest, producers often choose to pick only the leaves that grow on the plant's lateral branches and are therefore more sheltered from the sun: this allows flavors to develop in an even more varied way than with constant and direct sun exposure. Once harvested, the leaves are rolled many times to bring out the natural oils they contain: this stage is carried out by real craftsmen who process all the harvested tea by hand. This stage also requires a certain amount of energy because the oxidation process must also be activated: the result of this effort can be seen in the oily, glossy patina that wraps the finished product and will give us many rich and distinctive flavors in the cup. Tasting - Sight and smell Da Shan Jin Jun Mei red tea has small, brown, finely worked leaves with numerous golden buds. Once infused, the leaves release aromas of toasted nuts, bitter chocolate, rose, and fragrant wood. The liquor in the cup is a deep orange with amber reflections: by looking carefully at the surface of the tea backlit, it is possible to see tiny particles of bai hao, that is, the golden fuzz covering the buds that make this tea so rich. Tasting notes GONG FU CHA The first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, and a sweetness reminiscent of chestnut honey. With a second infusion, hints of toasted dried fruit such as pecans, hazelnuts, and almonds also emerge, as well as sweet fruity notes of dates and dried figs. Good minerality can be appreciated, while the body of the tea becomes denser and smoother with each infusion, and the orange of the liquor more intense. With the third infusion and the following ones, important notes of cocoa and sweet hints of vanilla and raw cane sugar return to envelop the palate, with a caramel aroma that remains at the bottom of the cup. The persistence in the mouth is long, marked by hints of cocoa and floral notes (rose and orange blossom) Place of origin Fujian, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the folding stage. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have mixed to start the oxidation process. Once the leaf reaches its typical brown color, the residual internal moisture is removed and after a few days of resting the tea is ready to be consumed. Preparation We strongly recommend infusing Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the tea's flavor nuances. Heat the water to 90°C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35...). This tea has a longevity of 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted as desired to obtain a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Da Shan Jin Jun Mei red tea (black) is one of the most precious products of Chinese craftsmanship thanks to the great care used to process this tea without the use of machinery during the production cycle. This tea is produced in Fujian, near the famous mountainous area of Wuyi, from tea trees that are very similar in variety to those used to produce Lapsang red teas. Jin Jun Mei is generally harvested very early compared to other red teas in the area to keep the flavors highly concentrated in the leaves. In addition, to obtain an even more prized harvest, producers often choose to pick only the leaves that grow on the plant's lateral branches and are therefore more sheltered from the sun: this allows flavors to develop in an even more varied way than with constant and direct sun exposure. Once harvested, the leaves are rolled many times to bring out the natural oils they contain: this stage is carried out by real craftsmen who process all the harvested tea by hand. This stage also requires a certain amount of energy because the oxidation process must also be activated: the result of this effort can be seen in the oily, glossy patina that wraps the finished product and will give us many rich and distinctive flavors in the cup. Tasting - Sight and smell Da Shan Jin Jun Mei red tea has small, brown, finely worked leaves with numerous golden buds. Once infused, the leaves release aromas of toasted nuts, bitter chocolate, rose, and fragrant wood. The liquor in the cup is a deep orange with amber reflections: by looking carefully at the surface of the tea backlit, it is possible to see tiny particles of bai hao, that is, the golden fuzz covering the buds that make this tea so rich. Tasting notes GONG FU CHA The first infusion of Da Shan Jin Jun Mei red tea reveals notes of cocoa and floral hints of rose, and a sweetness reminiscent of chestnut honey. With a second infusion, hints of toasted dried fruit such as pecans, hazelnuts, and almonds also emerge, as well as sweet fruity notes of dates and dried figs. Good minerality can be appreciated, while the body of the tea becomes denser and smoother with each infusion, and the orange of the liquor more intense. With the third infusion and the following ones, important notes of cocoa and sweet hints of vanilla and raw cane sugar return to envelop the palate, with a caramel aroma that remains at the bottom of the cup. The persistence in the mouth is long, marked by hints of cocoa and floral notes (rose and orange blossom) Place of origin Fujian, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the folding stage. The leaves are then folded and rolled by hand until the oils reach the surface and the juices inside have mixed to start the oxidation process. Once the leaf reaches its typical brown color, the residual internal moisture is removed and after a few days of resting the tea is ready to be consumed. Preparation We strongly recommend infusing Da Shan Jin Jun Mei red tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best appreciating all the tea's flavor nuances. Heat the water to 90°C and proceed with a first infusion of 25 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (25 - 30 - 35...). This tea has a longevity of 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the infusion time is over. The infusion times we suggest, however, can also be slightly adjusted as desired to obtain a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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